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Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Rice cooked with Milk

Cooked rice served with sugar and cinnamon, that's comfort food! My mom made this often and it was always a favorite of mine and still is. I grew up on a dairy farm and there was no shortage of milk and this rice was cooked with rich whole milk. Now I usually cook it with 1% milk although it really does taste better with whole milk.

1 cup long grain rice, my favorite is jasmine

1/4 teaspoon salt

4 cups milk, approximate

In a large saucepan bring to boil rice, salt, and 1 cup milk on high, stirring frequently. Once it's boiling turn heat down to medium heat.

As the rice cooks and absorbs the milk keep adding more milk, 1/2 cup at a time until the rice is tender. You will need to keep stirring frequently until the rice is done which takes about 40 to 45 minutes.

Serve with sugar and cinnamon. We eat it as a dessert and after a light meal as it is very filling. When my Mom used to make it we ate it as part of the main course. Mom loved to eat sweet and savoury dishes at the same time. And that is definitely something I inherited from her.

I thought I was the only person who did this - did so in group homes where i worked - the residents loved me ... or at least teh rice pudding (as I call it) LOL ... I added eggs to mine for extra nutrition

Thanks for posting this recipe. It's something I grew up with too. My mom used to cook the rice(barely covered ) in water first, then added the whole milk and continue cooking. Overall it might have been 2% then:>) Definately a comfort food!~lisa

No way! We used to have this all the time when I was younger. We'd use leftover rice and make a quick dessert out of it. I forgot about that - now I just use leftover rice for a quick stirfry but this brings back so many more memories. YUMMM! ♥

Okay Betty, now you are going WAY back. I remember eating this (albeit somewhat reluctantly) when I was in Kindergarten! It was only the sugar and cinnamon that made it acceptable to my 5 year old palate. Now that rice is something I enjoy, I might like it!

When I was in preschool in Texas they made a side dish that sounds similar and I am still haunted by finding the recipe! It was one of those memories that has stayed with me all these years and when I smell rice it is a good feeling.

Sherry..............I, too, have been searching the internet for a recipe that I remember from my younger grade school days...I remember it was a sweet rice that they scooped out on yur dish with a ice cream scoop, and it stuck together like a ball and was delish...have been looking for years and Im 71 now.

Rice pudding is my very favorite comfort food ! I DO use whole milk ..smile... and I always use Pearl Rice (short grain for dessert dishes) I like it with raisins too.Now you've got me craving it...Betty!

Can't help myself and just have to leave a comment today!I remember this as well but feel like Bev K about it. My Mom was and still is a wonderful cook but in my 5-7 year old mind this dish was simply wrong. But, back then, what was on the table had to be eaten! To this day, this is not one of the dishes you will find on my table.I'm glad though, that so many of you like it, so do enjoy ! ! ! :-)

Always was...and still is right up there on my list of favorites! I use pearl rice...and cook it up in a double boiler. And every so often...I supplement my rice pudding supply with Kozy Shack rice pudding. Smile!

This is so funny! It was around minus 32 degrees (celsius) here today, and I was thinking this afternoon that my mom would have made beef stew and rice with milk for supper on a night like this. Wow! That tasted so good! To me this was a side dish, and rice pudding was a different recipe, used for dessert. Keeping warm in Saskatchewan!

What a delight to find this recipe on here! I also grew up with this as a main dish along with fried potatoes and farmer sausage. We added cinnamon and white sugar. I remember that the cinnamon didn't quite "want" to be stirred into the rice. I am definitely going to make this!

I'm sitting here thinkinkg, who would have thought??? My mom also made "rice with milk" and we sprinkled sugar on it. I have adapted the recipe somewhat by making it with pudding and calling it rice pudding. I like to use left over cooked white rice and stir it into a homemade (barely sweetened)vanilla sauce. We like to drizzle raspberry syrup on it.

yI make this recipe using goya medium grain rice and 1% land o lake milk at the end i add the cinnamon and VANILLA .it's better if you have vanilla powder from middle eastern grocery store . Yummy yummy Yummy.Lillian

Well Betty, I am commenting on this a wee bit 'after the fact'...been too busy to pop in here but I am telling you...I am loving reading through all the comments. This is exactly how mom made this rice dish. This little recipe is a testament to the fact that food and memories are tied together. Look how many people commented, with variations and memories...too cool! I love it...we were not very fortunate to have expensive store bought food / desserts etc. when I grew up. This would often serve as a dessert but more so...just a main dish meal when we had nothing else. And you know what? We were grateful and as children, thought it such a treat! Thanks for posting!

My grandmother made a rice dish, with raisins and served hot as a side dish and then served cold as a dessert. No one ever thought to have her write it down. I've been searching recipes for years to find just the right one. And I think I have. On my next trip to the store I'll make sure I get the ingredients and give it a try. Thanks so much.

Wow, all these recipes make me nostalgic for my Mom's cooking. We had this with brown sugar. ohh soo good. I'm enjoying looking through all the reciptes. I've not yet found the rollkuchen recipe that goes with the rollkuchen and rubouise that we always had in the summer. I'll keep looking...

My Mom often made this for a Sunday lunch along with baked farmer sausage and probably other things (which I don't remember). The rice was served warm and topped with cinnamon or my favourite, raspberry preserve. Any leftovers were usually gone by suppertime.

My mom cooked rice this way and put raisins in it. We ate it like a cereal or pudding, depending on what else we had. I think she sprinkled cinamon sugar on it too and poured on a little more whole milk from our own cows. My grandpa called this, (with the raisins) spotted pup.

As a child this was a great evening comfort snack at Grandma's house. One time she got the rice all done, and into the bowl and low and behold the milk was expired. Cool Whip to the rescue! I continued to request it that way growing up and eventually served it to my own children. (everyone adds the whipped topping to their own liking! Delicious.

I grew up with this as well and to this day when my mom has milk that might be getting close to the "best before date" she will make this up. I eat it for dessert, bedtime snack, breakfast... We rarely had rice any other way so as a child when I thought of rice, this is what I thought of - imagine what I thought the first time I went to a Chinese restaurant (eating out was a rarity when I was growing up).

I was excited to see this recipe.My grandmother made it for us 50 years ago!! I will make it later in the week for my grandsons I think. Grandma made it with raisens and so will I. I miss her very much.

An easier way is to cook long grain rice with water, one cup water to 1/2 cup rice, for 15 minutes on med. Then add milk (the amount of water used is the amount of milk to use..ei, one cup water in the beginning is one cup milk after rice is done.) Pour milk on rice after the 15 minutes, cook on med to high till bubbles appear. Keep stirring when milk is in rice. Eat with sugar and cinnamon. Delish.

we eat this dish all the time but we eat it as a side dish with fried ham and potatoes and smantfat(CREAM GRAVY)but we don't add cinnamon and suger we just ad salt to tast the whole family loves it one of the more populer sunday meals

This dish was a Saturday supper tradition at my husband's home, along with fresh buns, cheese etc. We carried it on in our home but I liked to add home made summer sausage (the kind that comes in a cotton casing ) or cold roast beef or ham. I have a hard time of a meal with only sweet, I need savory as well. Love your web sight and have both your books. Wanda